Tis the season to be jolly! Yes I love Christmas, I love the atmosphere. I love the decorations. I love wrapping up presents, and of course, I love Christmas baking. I found this recipe on Daily Top 9 by food buzz. Cranberries are my top ingredients to bake with during this wonderful season because of its jolly red colour! I added the chopped up pistachios to the cranberry cream cheese topping to give these bars more Christmas feel (green and red). I will be bringing these yummy treats to our second annual secrete santa party =) but last in our undergrad years =(. I am also making Tiramisu crepe cake for this party which will also be posted in the near future. Hehe, get your taste buds ready!
Cranberry bliss bars (adapted from: Bite by Bite)
For Cake Base:
1 cup butter, softened
1 1/4 cup packed brown sugar
3 large eggs
1 tsp ground ginger
1 tsp vanilla
1/4 tsp salt
1 1/2 c all purpose flour
1/4 cup chopped dried cranberries
1/3 cup Baker’s White Chocolate, chopped
4 oz softened cream cheese
1 1/2 cup powdered sugar
2 tbsp butter, softened
1 tsp vanilla
1/3 cup chopped cranberries
¼ cup of chopped pistachios
- Preheat oven to 350 degrees and lightly grease a 9×13 pan.
- Beat butter and sugar together for the cake base, and add eggs/vanilla beating until fluffy. Sift together flour, ginger, and salt and then add to the butter/sugar mixture beating well. Fold in the cranberries and chocolate. Spread thick batter in pan and bake for about 20 to 25 minutes or until light golden.
- When cake is cooled, mix cream cheese, sugar, butter, and vanilla together. Fold in cranberries and pistachios and spread a thin layer over the cake. Cut in to triangle pieces.